Coffee Recipe

Measure and heat water

Measure 300 ml of filtered water. Heat the water to 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let rest for 30 seconds.

Grind beans

Weigh 20 g (0.020 kg) of whole coffee beans. Grind to the appropriate consistency for your brewing method: medium-coarse for pour-over (like a V60), medium for drip, fine for espresso, coarse for French press. Grind immediately before brewing for best flavor.

Pre-wet filter / preheat equipment

If using a paper filter or pour-over device, place the filter in the dripper and pour a small amount of hot water through it to rinse and preheat the dripper and cup. Discard rinse water. If using a French press, warm the carafe with hot water and discard.

Bloom (if pour-over or drip)

Place the ground coffee in the filter or brewer. Pour about 40–50 ml of the hot water evenly over the grounds to saturate them and allow them to bloom for 30–45 seconds. This releases trapped gases and improves extraction.

Brew

Continue pouring in slow, concentric circles for pour-over until you reach 300 ml total water (including bloom). For drip machines, start the brew cycle and let it complete. For French press, add remaining hot water, stir gently, steep for 4 minutes, then press. For espresso, follow your machine's dosing and extraction times (typically 25–30 seconds).

Optional finishing

If you want milk, steam or heat 60 ml milk until about 60–65°C (140–150°F) and froth as desired. Add milk to the brewed coffee (for a long black or Americano omit milk). Sweeten with 1 tsp sugar or sweetener and add a pinch (0.125 tsp) of salt if desired to round flavors.

Serve

Pour the brewed coffee into a warmed cup. Add milk and sweetener if using, stir gently, and serve immediately.